Late Morning Menu
RECIPES- Late Morning Menu #1
ROASTED TOMATO SOUP
Roasted Tomato SOUP
(Cathy Zadel)
(serves 6)
3 lbs tomatoes, cored
1/3 C olive oil
6 chopped garlic cloves
2 T chopped fresh thyme
2 C chopped onion
1 C packed basil leaves, minced
2 C chicken broth
1/2 C cream
salt and pepper
Drizzle 1/4 C olive oil over tomatoes in
roasting pan. Sprinkle with garlic and thyme.
Roast at 350° for one hour, turning occasionally.
While the tomatoes are roasting, scald the
cream: heat it in a saucepan, medium-low,
until a film forms on top (do not boil!)
Remove from heat.
In a pan, cook onions in remaining oil until
softened. Add tomatoes and minced basil, and
cook 5 minutes. Add broth, bring to a boil,
and simmer for 5 minutes, stirring constantly.
Force through sieve and return to pan. Stir
in cream (scalded) and salt and pepper to taste.
Put in thermos for the picnic!
CRACKED DUNGENESS CRAB WITH OLIVE OIL DIPPING SAUCE
CRACKED DUNGENESS CRAB
WITH OLIVE OIL DIPPING SAUCE
(Lynn Klein)
6 servings
3 live Dungeness crabs
DIPPING SAUCE:
1/2 cup extra virgin olive oil
2 tablespoons shallots, minced
1 teaspoon lemon peel threads with no white rind
1 teaspoon orange peel threads with no white rind
2 tablespoons Italian parsley, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh rosemary, finely chopped
Kosher salt and freshly ground pepper
For the sauce: Mix together the ingredients.
Let stand for 15 minutes or more.
For the crab: Bring a large pot of water to a
boil. Add enough salt so that the water tastes
like the sea. Put in the crabs. Bring back to
the boil and cook for 12 minutes. Take out
crabs and place in an ice-water bath to stop
the cooking.
Hold underside of crab firmly with left hand
and pull off shell. Discard. Pull off the
lungs - the soft, pointed, white fingers of
fiber attached to the body at the legs - and
discard. Rinse off the dark yellow tomalley.
Pull off the legs, claws and the tab remaining
on underside of body. Cut body in half lengthwise.
Hit legs on the edge of each segment (not on
the flat part) with a hammer to crack the shell,
not break it apart.
Serve crab with individual saucers of dipping
sauce.
GRILLED EGGLPLANT, CHICKEN-APPLE SAUSAGES AND PESTO ON SOURDOUGH
SPICY CHICKEN-APPLE SAUSAGES
(Cathy Zadel)
makes about 5-1/2 lbs
5 lbs chicken meat, combination of white and
dark meat, boned, skinned and diced
2 tsp salt
1 tbsp fresh ground pepper
1 tsp each rosemary, basil, cloves (ground)
1 cup tart baking apples, peeled, seeded and
diced (1/8")
1/2 cup Chablis
Hog casings or sheep casings
Spread the meat on a large baking sheet. Mix
the spices in a bowl then sprinkle over the
meat. Incorporate them well into the meat.
Grind the meat, using a fine die on the grinder.
Add the apples to the meat mixture and combine
them with a mixer fitted with a paddle attachment
until well blended. Add the wine while mixing.
Make a test patty, pan-fry it and taste to
check the seasoning and consistency. Adjust
as necessary.
Stuff the mixture into casings and twist off
at 4-5" intervals. Refrigerate until ready to
grill. Can be frozen.
GRILLED EGGPLANT:
(Sandra Mickiewicz)
1 large eggplant or 4 Japanese eggplants
Japanese (long, small purple) eggplant is
preferable, but regular globe eggplant will
work just fine...
1/2 cup good quality olive oil
2 garlic cloves, mashed
1 tablespoon fresh basil leaves, or 1 teaspoon
dried
Salt and freshly ground pepper
Slice eggplant into rounds 1/2" thick (slice
several Japanese eggplants lengthwise if using
those). Salt both sides lightly and lay out
on paper towels. Cover with another layer of
paper towels and let rest 1 hour.
Prepare grill to medium-hot coals. In a jar,
mix olive oil, garlic & basil, plus a bit of
salt and pepper. Shake well to mix flavors.
Brush both sides of eggplant slices and the
sausages and grill until starting to brown,
about 5 minutes for the eggplant, 10 minutes
for the sausages. Turn and brush tops again,
grill another 2 or 3 minutes (eggplant) until
it is tender. Grill the sausages another 5-10
minutes until no longer pink inside. Allow
eggplant to come to room temperature before
constructing sandwiches.
FOR PESTO:
(Sandra Mickiewicz)
2-2/3 cups fresh basil leaves, dried carefully
after washing
1/4 cup olive oil
3 oz. parmesan or romano cheese
1/3 cup pine nuts
4 cloves garlic
In food processor or blender, process basil,
garlic, pine nuts and cheese until pulverized.
With motor running (or in small batches if using
blender), pour in olive oil in a stream. Process
another 15 -20 seconds until fairly smooth.
Store in refrigerator for up to 4 days, or
freeze.
To construct sandwiches, cut thick slices of
sourdough bread or make sourdough rolls and
slice open. Spread pesto on both sides of bread
(not too thick!) then put a slice or two of
eggplant on and a sausage that has been sliced
in half horizontally. Feel free to embellish
with mayonnaise, butter or whatever extras you
want!
CORN & PEPPER SALAD
CORN & PEPPER SALAD
(Lynn Klein)
Yield: 12 servings..
12 ears white corn
1 red bell pepper
1 green bell pepper
1 red onion
6 oz. crumbled blue cheese
1 cup Italian dressing (Bernstein's if possible)
1/2 cup combination of basil/parsley/oregano
chopped
Remove (scrape) corn from cob. Dice peppers
and onion. Mix all ingredients. Add salt and
pepper to taste.
Serve chilled
CROCKED HERB CHEESE
CROCKED HERB CHEESE
(Diane Eiger)
12 servings
3 large garlic cloves
1-1/4C loosely packed fresh Italian parsley
1C loosely packed fresh basil leaves
3/4C celery leaves
1/4C olive oil (preferably extra-virgin)
2T fresh lemon juice
1 lb soft fresh goat cheese (such as Montrachet)
1/4C minced red onion
Salt and freshly ground pepper
Fresh Italian parsley sprigs
Fresh basil sprigs
Additional fresh celery leaves
Olive oil
Sourdough bread slices
1 garlic clove, halved
Chop 3 garlic cloves in processor. Add 1 /4 C
parsley, 1C basil, 3/4C celery leaves, and
1/4 C olive oil and process until finely
chopped but not pureed. Transfer mixture to
medium bowl. Add lemon juice. Mix in cheese
and onion. Season with salt and pepper. Put
in a small crock. Cover and chill overnight.
Mound cheese mixture on platter. Surround with
parsley, basil, and celery sprigs. Using thumb,
make small indentation in top of cheese. Fill
indentation with olive oil. (I usually just
fill a large ramekin with the spread and skip
the extra oil).
Prepare barbecue (high heat) or pre-heat broiler.
Brush 1 side of each Sourdough bread slice with
olive oil and rub with halved garlic. Grill
or broil bread until lightly toasted on both
sides. Serve grilled garlic bread with cheese
spread.
SAN FRANCISCO SOURDOUGH FRENCH BREAD
SAN FRANCISCO SOURDOUGH FRENCH BREAD
(Cathy Z)
For the Sourdough Starter:
1 package (1 tbsp) active dry yeast
2-1/2 cups warm (110 degrees F) water
2 cups all-purpose flour, unsifted
1 tbsp sugar
In a 6-cup glass container, soften yeast in
1/2 cup warm water. Stir in remaining 2 cups
water, flour and sugar. Beat mixture until
smooth. Cover loosely with cheesecloth, folded
into several thicknesses and let stand at room
temperature until bubbly. This may take 5-10
days, depending upon the temperature of the
room. During this time, stir 2 or 3 times daily
The starter will develop a strong "sour" odor
as it ferments. When fermentation has occurred,
refrigerate starter until needed. To keep starter
going: after using a cup of starter, to the
remainder add 3/4 cup water, 3/4 cup flour and
1 tsp sugar, stir well. Let stand at room temperature
until bubbly, at least one day. Cover and
refrigerate. If not used within 10 days, stir
in 1 tsp sugar. Repeat the addition of 1 tsp
sugar every 10 days.
To make the bread:
(makes 2 oblong or 1 large round loaf)
1-1/2 cups warm water (105 degrees F)
1 cup Sourdough Starter
4 cups unsifted all-purpose flour
3 tsp sugar
1-1/2 tsp salt
2 to 2-1/2 cups more all-purpose flour
1/2 to 1 tsp baking soda
Combine the water, starter, 4 cups flour, sugar
and salt in a crock or glass bowl. Mix well,
cover lightly with a towel and let stand at
room temperature for approximately 18-24 hours
or until the dough has doubled in size. Mix 1
cup of the remaining flour with 1/2 tsp of the
baking soda and stir this into the risen dough
until it is very stiff. Turn the dough out onto
a floured board and knead approximately one more
cup of flour in and a little more baking soda
too. Knead it for 5-10 minutes or until the dough
is smooth. Shape into 2 long loaves or one large
round loaf, place on a lightly greased baking
sheet, cover, and let stand in a warm place
for 3-4 hours or until almost doubled in size.
Preheat oven to 400 degrees (F) Brush a little
water on top of the loaves and make a few diagonal
slashes across the top with a sharp knife or
razor blade. For a crustier bread, place a
shallow pan of water in the bottom of the oven.
Bake for approximately 45 minutes or until the
crust is a medium dark brown.
